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Chocolate peppermint meringue cookies are a sweet treat that mixes two great flavors. You can make these light, airy cookies at home with just a few ingredients. They’re perfect for the holidays or any time you want a special dessert.
These cookies are easy to make, but they do take some time. You’ll whip egg whites with sugar until they’re glossy and stiff. Then you’ll add peppermint flavor and pipe the mixture onto baking sheets. After a slow bake in the oven, you’ll have crisp, melt-in-your-mouth cookies.
Exact Ingredients ( + Possible Substitutes )
Here’s what you’ll need to make chocolate peppermint meringue cookies:
- 4 egg whites (room temperature)
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon peppermint extract
- 1/2 cup mini chocolate chips
- 1/4 cup crushed candy canes
Can’t find some ingredients? Try these swaps:
• Use 1/2 cup egg whites from a carton instead of fresh eggs.
• Swap white vinegar for cream of tartar (use 1/2 teaspoon).
• Replace peppermint extract with 1/4 teaspoon peppermint oil.
• Substitute regular chocolate chips if you can’t find mini ones.
• Crush peppermint candies if candy canes aren’t available.
For a twist, try these mix-ins:
- Cocoa powder (2 tablespoons) for chocolate meringues
- Food coloring for festive colors
- Chopped nuts for extra crunch
Remember, meringues are sensitive to moisture. Make sure your tools are clean and dry before you start baking.
Instructions
Preheat your oven to 275°F (135°C). Line two baking sheets with parchment paper.
In a small bowl, mix sugar, cornstarch, and a pinch of salt.
Using a stand mixer with a whisk attachment, beat egg whites, vanilla extract, and cream of tartar until foamy.
Slowly add the sugar mixture while continuing to beat. Mix in peppermint extract.
Keep beating until stiff peaks form, about 4 minutes.
Fold in shredded chocolate gently.
Spoon the meringue into a piping bag with a star tip. Pipe small swirls onto the prepared baking sheets.
Bake for 30-35 minutes, until the meringues are dry and can be lifted easily from the parchment.
Let the cookies cool completely on the baking sheets before serving.
Store your chocolate peppermint meringues in an airtight container at room temperature. They’ll stay fresh for up to a week.
Tips, Tricks & Storing
Making chocolate peppermint meringue cookies is fun and easy. Here are some tips to help you succeed:
Use room temperature egg whites. They’ll whip up better and give you fluffier cookies.
Add sugar slowly. This helps create a smooth, stable meringue.
Don’t overbeat. Stop when stiff peaks form to avoid dry, crumbly cookies.
Pipe your meringues for a pretty look. A star tip works great for festive shapes.
Bake low and slow. A cool oven (225°F) helps dry out the cookies without browning them.
To store your cookies:
• Keep them in an airtight container at room temperature
• They’ll stay fresh for up to 2 weeks
• For longer storage, freeze them for up to 3 months
Freezing tip: Layer cookies between wax paper in a container. This prevents sticking and keeps them intact.
Remember, meringues don’t like moisture. Store them in a dry place away from heat and humidity.
With these tips, you’ll have perfect chocolate peppermint meringue cookies every time!